Chicken Pie with Biscuit Crust
3 Carrots, in 1/4-inch slices 3/4 lb Red potatoes, in 1/2-inch di 2 Celery, in 1/2-inc...
Ingredients
- 3carrots, in 1/4-inch slices
- 3/4lbred potatoes, in 1/2-inch di
- 2celery, in 1/2-inch slices
- 21/2 c cooked chicken, cubed
- 1onion, chopped
- 6tbsp unsalted butter
- 6tbsp flour
- 1/4tsp thyme
Directions
- 1
FILLING---------------------------------- 4 c Chicken broth 3 Carrots, in 1/4-inch slices 3/4 lb Red potatoes, in 1/2-inch di 2 Celery, in 1
- 2
minced -------------------------------BISCUIT CRUST------------------------------- 1 1/3 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1
- 3
cubed 2 tb Shortening
- 4
cut into bits 1/3 c Cheddar cheese, grated 1 Eg
- 5
larg egg 1/3 c Buttermilk ----------------------------------EGG WASH---------------------------------- 1 Egg yolk 1 tb Milk In a saucepan br
- 6
Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender
- 7
Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl
- 8
In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened